Asian Chicken Salad Over Rice Noodle Cake

Recipe Ingredients

1		Chicken breast - skinless, boneless
1		Scallion - thickly sliced
2		Quarter-size pieces fresh ginger - smashed
2 cups	474ml	Chicken broth
		Dressing
1 tablespoon	15ml	Garlic - minced
1 tablespoon	15ml	Fresh ginger - minced
1/4 cup	59ml	Fresh lime juice
2 teaspoons	10ml	Thai fish sauce - to taste
1 teaspoon	5ml	Minced seeded jalapeno chile - if desired
2 teaspoons	10ml	Sugar
		Salt
2/3 cup	157ml	Vegetable oil
		Salad
3		Scallions - julienne
1		Carrot - julienne
1 cup	237ml	Blanched snow peas - julienne
8 cups	320g / 11oz	Basil leaves - chiffonade (large)
8 cups	320g / 11oz	Mint leaves - chiffonade (large)
2 tablespoons	30ml	Minced fresh cilantro
8 oz	227g	Rice noodles
		Oil for deep frying

Recipe Instructions

In a saucepan combine the chicken with the scallion, ginger and salt to taste. Add enough of the chicken broth to just cover. Bring the liquid to a boil over moderate heat and simmer, covered, for 8 to 10 minutes, or until chicken is just cooked through. Let cool in broth.

Drain and cut into strips.  Make the dressing: In a food processor or blender combine ingredients and process until combined well.

In a bowl combine the chicken with the scallion, carrot, snow peas, basil, mint and cilantro. Add the dressing and toss to combine. In a deep fat fryer heat the oil until hot. Add the rice noodles and cook until crisp. Transfer to paper towels to drain. Arrange rice noodles on serving plate and top with the chicken salad.

Source:
PASTA MONDAY TO FRIDAY SHOW

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